Slit the baguette lengthwise on one side and pluck out the crumbs. Peel the garlic cloves and press them through the garlic press into a suitable bowl. Slice the mozzerella first, then cube it and add it to the baking dish form with the Emmental.
Rinse the parsley and shake dry, chop finely and add to the baking dish with the butter. Mix everything well and season with salt, pepper and grated nutmeg. Preheat the oven to 200 degrees. Fill the slit bread with the mixture and cut diagonally about 2 cm thick slices.
Cover a baking tray with aluminum foil. Place the bread slices on it and bake in the oven (center) for about 10 minutes. Serve immediately hot.
Also as a snack. You can prepare the bread and put it in the refrigerator wrapped in aluminum foil. You only need to put it in the oven and you can look forward to enjoying it.
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